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Shrimp-Stuffed Shells
Ingredients:
12 large or jumbo shells, cooked according to package directions
1/2 c. mayonnaise
2 tsp. Dijon mustard
1/2 lb. cooked shrimp, finely chopped
1/2 c. onion, finely chopped
1 (10 oz.) pkg. frozen peas, thawed
1 stalk celery, finely chopped
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. paprika
12 large or jumbo shells, cooked according to package directions
1/2 c. mayonnaise
2 tsp. Dijon mustard
1/2 lb. cooked shrimp, finely chopped
1/2 c. onion, finely chopped
1 (10 oz.) pkg. frozen peas, thawed
1 stalk celery, finely chopped
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. paprika
Directions:
In a mixing bowl,combine mayonnaise and mustard. Add shrimp, onion, peas, celery, salt and pepper. Stir to combine thoroughly. Refrigerate mix at least 2 hours before filling shells. Sprinkle filled shells with paprika.
In a mixing bowl,combine mayonnaise and mustard. Add shrimp, onion, peas, celery, salt and pepper. Stir to combine thoroughly. Refrigerate mix at least 2 hours before filling shells. Sprinkle filled shells with paprika.
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